1. Crossing the bridge rice noodles

When you come to Yunnan, you must eat a bowl of crossing the bridge rice noodles. The soup is unique and memorable.

2. Native rice noodles

I ate them the most in college, but I still remember them in retrospect.

3. Ciba

Ethnic food is usually made during the Spring Festival. Pour steamed glutinous rice or corn flour with high viscosity into a rice trough (rectangular wooden block groove, specially used for knocking Ciba), beat it repeatedly with a Ciba stick until it becomes sticky and has no particles, and then drive it to a flour-paved board for shaping. I was lucky enough to try it myself, and I did it myself, and I felt full of experience. Pure hand-made, when shaping, cut a small piece, dip some sugar, the entrance is silky and full of memories.